Today I bring you another gluten free, dairy free, vegan recipe. Follow the instructions below to enjoy all of the creamy, flavorful heartiness of the traditional recipe without the dairy.

For this recipe you will need:

{Fits a 26 cm dish} Ingredients:

• 3/4 cup of vegan mayo {I used Just Mayo from the Hampton Creek brand}
• 1/2 cup vegan cream cheese {I used Tofutti brand}
• 1 cup vegan parmesan cheese {I used Follow Your Heart brand}
• 8.5 oz can of artichoke hearts
• 10 oz of frozen spinach {1 bag, thawed}
• 1/2 cup of chopped fresh spinach
• 1 tablespoon of minced garlic {optional}

Ingredients for Topping/Garnish:

• 1/2 cup of vegan parmesan cheese
• Dash of paprika
• Sprig of fresh parsley

Instructions:

1. Pre-heat oven to 350 degrees fahrenheit.
2. In a medium sized bowl – combine the mayo, cream cheese, and parmesan cheese.

3.  Add the fresh spinach to the mixture.

4. Squeeze any excess moisture from the frozen spinach; chop and add to bowl.

5. Drain the artichoke hearts; chop and add to bowl.

6. Add the garlic, to preferred taste.

7. Transfer the well-combined mixture to a lightly greased baking dish.

8. Top with additional parmesan cheese + paprika.

9.  Bake for 30-35 minutes.

10.  Garnish with parsley + serve with pita